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Cinnamon Honey Ale

Cinnamon Honey Ale recipe image
This homebrewed ale combines the robust depth of Laaglander Amber malt with the floral notes of Cascade hops. The addition of raw honey adds a distinct sweetness and light body, while cinnamon bark infuses the brew with a warm, aromatic spice that lingers on the palate. The result is a smooth, inviting beer perfect for cooler evenings or pairing with hearty stews and roasted meats. It offers a delightful balance between traditional hop bitterness and sweet, spicy undertones, making it a unique and festive choice for craft beer enthusiasts looking to experiment with seasonal flavors.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 5
Calories: 2845.7
Dietary: Gluten-free, Vegetarian
Description
This homebrewed ale combines the robust depth of Laaglander Amber malt with the floral notes of Cascade hops. The addition of raw honey adds a distinct sweetness and light body, while cinnamon bark infuses the brew with a warm, aromatic spice that lingers on the palate. The result is a smooth, inviting beer perfect for cooler evenings or pairing with hearty stews and roasted meats. It offers a delightful balance between traditional hop bitterness and sweet, spicy undertones, making it a unique and festive choice for craft beer enthusiasts looking to experiment with seasonal flavors.
Ingredients
  • 3 1/2 pound Laaglander Amber dry malt
  • 1 1/2 ounce Cascade hops (boiling)
  • 6 Inches cinnamon bark
  • 2 1/2 pound Raw honey
  • 1/2 ounce Cascade hops (finishing)
  • 1 package Ale yeast (Glenbrew)
Directions
  1. 1
    Heat 5 gallons of water to 150&# 194;°F and steep the crushed Laaglander Amber malt in a mesh bag for 60 minutes.
  2. 2
    Remove the malt bag and bring the liquid to a rolling boil.
  3. 3
    Add the 1 1/2 ounces of Cascade hops and the raw honey to the boiling wort.
  4. 4
    Maintain a steady boil for 60 minutes, skimming off any foam or debris that rises to the surface.
  5. 5
    During the final 10 minutes of the boil, add the lightly crushed cinnamon bark.
  6. 6
    Turn off the heat and add the 1/2 ounce of finishing Cascade hops.
  7. 7
    Cool the wort rapidly to 68ðF using an immersion chiller or ice bath.
  8. 8
    Transfer the cooled wort to a sanitized fermentation vessel and pitch the rehydrated Glenbrew ale yeast.
  9. 9
    Seal the fermenter with an airlock and let ferment at room temperature for 10-14 days until fermentation subsides.
  10. 10
    Bottle or keg the ale and allow it to carbonate for at least two weeks before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 2845.7kcal
% Daily Value *
Total Fat 21.2g33%
Saturated Fat 4.5g23%
Cholesterol 40.0mg14%
Sodium 2531.8mg106%
Total Carbohydrate 656.7g219%
Dietary Fiber 108.1g433%
Sugars 238.0g
Protein 68.0g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cinnamon, honey, ale, homebrew, amber, malt, spiced, craft, beer, cascade, hops, fermentation, brewing, yeast, spice, warm, seasonal, drink, alcohol, recipe
Read it online: https://www.chefs-mate.com/recipe/cinnamon-honey-ale/